Curried Chicken #2 recipe
information
A great recipe for making the most of any leftover chicken.
ingredients
1/2 stick (2 oz) 50 g butter or margarine
1 tsp chutney or redcurrant jelly
2 tsp lemon juice
salt and pepper
350 g cooked chicken or turkey meat
1 onion
1 tbsp plain flour (All purpose)
1 tbsp curry powder
425 ml chicken stock
1 eating apple
1 tsp chutney or redcurrant jelly
2 tsp lemon juice
salt and pepper
350 g cooked chicken or turkey meat
1 onion
1 tbsp plain flour (All purpose)
1 tbsp curry powder
425 ml chicken stock
1 eating apple
method
1. Melt the butter or margarine in a medium-sized saucepan.
2. Skin and slice the onion and fry lightly.
3. Stir in the flour and curry powder. Cook for 3 minutes.
4. Stir in the stock gradually.
5. Peel and slice the apple.
6. Bring the curry sauce to the boil, then add the apple with the chutney or jelly, lemon juice, and seasoning. Simmer gently for 30 minutes.
7. Add the chicken. Keep hot but not simmering for 30 minutes.
8. Serve separately with plain boiled rice and chutney, or any other traditional accompaniments
2. Skin and slice the onion and fry lightly.
3. Stir in the flour and curry powder. Cook for 3 minutes.
4. Stir in the stock gradually.
5. Peel and slice the apple.
6. Bring the curry sauce to the boil, then add the apple with the chutney or jelly, lemon juice, and seasoning. Simmer gently for 30 minutes.
7. Add the chicken. Keep hot but not simmering for 30 minutes.
8. Serve separately with plain boiled rice and chutney, or any other traditional accompaniments
serving amount
serves 4
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